cream of potato soup (50 servings) ingredients

Transcription

1 grand prize shelly perry, vale school district #84 vale, oregon cream of potato soup (50 servings) Simplot Traditions Scalloped Potato Casserole Simplot Traditions Mashed Potatoes, Simplot Tater Gems Water Low Sodium, Chicken Base, No MSG oz. bag 1 5-lb. bag 3 gallons, 2 cups 9.6 oz. 1 In a large kettle, bring water to a boil; add chicken base, garlic, pepper, carrots and celery. 2 Reduce heat and simmer for 30 minutes. 3 Add the evaporated milk, Scalloped Potatoes (with seasonings in bag) and Mashed Potatoes; simmer minutes, then add Tater Gems; simmer another 10 minutes until potatoes are soft. Add water as needed to maintain desired consistency and volume yield. 4 Serve immediately using 6-ounce ladle. *Estimate based on 50 servings per recipe. Components: 1/2 cup Starchy Vegetable Calories: 250 Saturated Fat: 1g Sodium: 590mg Garlic Granules Black Pepper Carrots, grated Celery, diced Non-fat Evaporated Milk 1 tsp. or to taste 1 tsp. or to taste 2 12-oz. cans

2 olivia wagner, rockwood school district wildwood, missouri fiesta shepherd s pie with cauliflower-potato mash (50 entrée slices, grades K-8; 25 entrée slices, grades 9-12) Simplot Traditions Mashed Potatoes, Simplot Classic Simply Sweet Cut Corn Simplot Classic Cauliflower Florets Pre-cooked Ground Turkey, 15% fat or less Green Onion, sliced 1 26-oz. bag 1 21/2-lb. bag 2 2-lb. bags 31/4 lb. 11/2 cups 1 Preheat oven (or steamer) to 350 F. 2 Heat turkey in steam table pan with half of the green onions, stirring occasionally until thoroughly cooked to 165 F; drain. 3 Stir tomatoes and seasoning into cooked turkey; place mixture into a full-size steam table pan. 4 Drain liquid from Cut Corn (thawed overnight in refrigerator); spread evenly over turkey mixture. 5 Cover and heat in oven or steamer until thoroughly heated to 165 F. Hold above 135 F while the potato vegetable layer is prepared. 6 For the potato-cauliflower layer, steam cauliflower until fork tender; transfer to a large food processor. Pulse cauliflower until pieces are small but recognizable as cauliflower. Remove 1/4 of the cauliflower and reserve for topping. Process remaining cauliflower until puréed. 7 Prepare Mashed Potatoes according to package directions. 8 Carefully add puréed cauliflower to potatoes. Add margarine and pepper; mix until combined. 9 Spoon potato mixture over corn layer in pan; spread evenly. Sprinkle with reserved cauliflower for topping, cheese and remaining green onions. 10 Return to oven or steamer for 10 minutes, or until cheese is melted and mixture reaches 165 F. 11 For a K-8 sized serving, cut pan 5x10 for 50 slices. For a 9-12 sized serving, cut pan 5x5 for 25 slices. Canned Diced Tomatoes, in sauce, or Crushed Tomatoes 61/4 cups Sodium-free Mexican Seasoning Margarine, soft, trans-fat-free White Pepper Reduced-fat Cheddar Cheese, shredded *Estimate based on 50 servings per recipe (grades K-8 entrée-sized portion). Components: 1/2 cup Vegetable: 1/4 cup Starchy, 1 /8 cup Red/Orange, and 1 /8 cup Other subgroups; 1 oz. eq. Meat/Meat Alternate Calories: 190 Saturated Fat: 2.5g Sodium: 450mg *Estimate based on 25 servings per recipe (grades 9-12 entrée-sized portion). Components: 11/4 cup Vegetable: 5 /8 cup Starchy, 1/4 cup Red/Orange, 1/4 cup Other subgroups, and 1 /8 cup Additional; 2 oz. eq. Meat/Meat Alternate Calories: 390 Saturated Fat: 5g Sodium: 890mg Note: Using recognizable pieces of cauliflower in the topping meets the USDA s guidance for identifiable foods and crediting. 4 Tbsp. 1 tsp. 18 oz.

3 stephen riley, chanhassen high school chanhassen, minnesota garden veggie ranch mashed potato (100 1/2-cup servings, or 50 1-cup servings) Simplot Traditions Mashed Potatoes, Simplot RoastWorks Peppers & Onions Unseasoned Simplot Classic Broccoli Florets Fresh Tomatoes, diced Butter, unsalted Canola Oil 2 26-oz. bags 2 21/2-lb. bags 1 2-lb. bag 4 cups 1 Preheat oven to 450 F. Spray two sheet trays with non-stick cooking spray. 2 Dice frozen strips of Peppers & Onions and Broccoli Florets into 1/2-inch pieces, and combine in a large bowl with tomatoes, butter, oil, garlic and pepper. 3 Arrange vegetable mixture in a single layer on two sheet pans. Bake for minutes until al dente. 4 Bring water to a boil and whip in the ranch seasoning and hot sauce. 5 Pour 1 gallon of seasoned water into two 6-inch, half-size steam table pans (1 gallon each). Sprinkle one bag of Mashed Potatoes over each pan of hot water, stirring continuously. Use a spoon to evenly distribute. Let stand for one minute. 6 Carefully fold one sheet tray of hot vegetables into one half-size steam table pan of potatoes. Repeat for second pan. 7 Serve immediately with a #8 scoop. *Estimate based on 100 servings per recipe (1 serving per #8 scoop) Components: 1/2 cup Vegetable: 1/4 cup Starchy, 1 /8 cup Other subgroups, 1 /8 cup Additional Calories: 80 Saturated Fat:.5g Sodium: 310mg *Estimate based on 50 servings per recipe (1 serving per 2 #8 scoops) Components: Vegetable: 5 /8 cup Starchy, 1/4 cup Other subgroups, 1 /8 cup Additional Calories: 170 Saturated Fat:.5g Sodium: 610mg Garlic Granules Black Pepper Water Ranch Flavor Dressing Mix, dry Hot Pepper Sauce 3 Tbsp. or to taste 3 Tbsp. or to taste 2 gal. 1/2 cup 2 Tbsp.

4 judy shafer, frederic school district frederic, wisconsin southwestern hash brown bake (50 side dish servings or 25 entrée servings) Simplot Traditions Hash Browns Simplot RoastWorks Peppers & Onions Unseasoned Ham, cured with water added, diced Black Beans, cooked from dry w/o added salt, or canned no added salt, drained and rinsed 11/ lb. cartons 1 21/2-lb. bag 1 lb. 61/4 cups Fresh Tomatoes, diced Eggs, beaten Sodium-free Mexican Seasoning Reduced-fat Cheddar Cheese, shredded 1 Spray a full-sized shallow hotel pan with non-stick spray (or use a pan liner). 2 Preheat oven: 375 F for a conventional oven or 350 F for a convection oven. 3 Rehydrate Hash Browns according to package directions. 4 Dice frozen strips of Peppers & Onions to 1/2-inch pieces. 5 Mix the Hash Browns and diced Peppers and Onions with ham, black beans, tomatoes, eggs and sodium-free Mexican seasoning. 6 Transfer mixture to hotel pan and spread evenly; cover and bake for 40 minutes. 7 Remove from oven and uncover. Sprinkle shredded cheese evenly over top of mixture. Return to oven uncovered, and bake for an additional 5 minutes, or until cheese is melted. 8 For a side dish serving, cut pan 10x5 for 50 slices. For an entrée portion, cut pan 5x5 for 25 slices. *Estimate based on 50 servings per recipe (side dish portion). Components: 1/2 cup Vegetable: 1/4 cup Starchy, 1 /8 cup Legume, and 1 /8 cup Other subgroups; 1/2 oz. eq. Meat/Meat Alternate Calories: 160 Saturated Fat: 1.5g Sodium: 530mg *Estimate based on 25 servings per recipe (entrée portion). Components: 1 /8 cups Vegetable: 1/2 cup Starchy, 1/4 cup Legume, 1 /8 cup Red/Orange, 1 /8 cup Other subgroups, and 1 /8 cup Additional; 1 oz. eq. Meat/Meat Alternate Calories: 330 Saturated Fat: 2.5g Sodium: 1070mg Tip: Dice frozen strips of Peppers & Onions and ham while hash browns are rehydrating. 2 lbs. 3 large 4 Tbsp. 12 oz.

5 kay briles, greenfield elementary baldwin, wisconsin cheese, broccoli & ham bake (25 servings per pan) Simplot Traditions Hash Browns Simplot Classic Broccoli Florets, IQF Butter Flour White Pepper 11/ lb. cartons 11/2 2-lb. bags 1/2 cup plus 1 Tbsp. pinch 1 Preheat oven to 400 F. 2 Spray full-size shallow hotel pan with non-stick spray, or use pan liner. 3 Rehydrate hash browns according to package directions; drain well. 4 To make sauce, melt butter in sauce pan. Add flour a little at a time, mixing well; heat until mixture begins to bubble. Add pepper; reduce heat to low. Slowly whisk in milk and add soup. Heat mixture until it reaches a boil and then remove from heat. 5 Fold in broccoli, diced ham, red pepper, and hash browns. Transfer mixture into the prepared pan and cover. 6 Bake for 35 minutes until mixture reaches 165 F. 7 Remove from oven and top with shredded cheese. 8 Return to oven uncovered until cheese is melted and bubbling. 9 Cut pan 5 x 5 for 25 slices and serve immediately. *Estimate based on 25 servings per recipe. Components: Vegetable: 1/2 cup Starchy, 1/4 cup Dark Green, 1 /8 cup Red/Orange, and 1 /8 cup Additional subgroups; 1 oz. eq. Meat/Meat Alternate Calories: 370 Saturated Fat: 6g Sodium: 1020mg Tip: Dice ham and chop frozen broccoli florets into smaller pieces while hash browns are rehydrating. 1% Milk, warmed 41/2 cups Cheddar Soup Concentrate oz. cans Ham, cured with water added, diced 1 lb. Sweet Red Pepper, diced 11/2 lbs. Cheddar Cheese, shredded 12 oz.